Description
An extra step of browning your butter for this snickerdoodle recipe brings the flavor to the next level! You’ll never forget these cookies once you try them!
Ingredients
Scale
- 1/2 cup (113 grams) butter
- 1 1/2 cups (300 grams) sugar
- 1/2 cup (95 grams) shortening
- 2 eggs
- 2 3/4 cups (330 grams) all-purpose, unbleached flour
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Place your butter in a medium saucepan over medium heat. Allow it to melt and cook, whisking frequently. The butter will foam and crackle, and eventually turn a golden brown color. Once it turns brown, remove it from the heat immediately.
- Transfer the brown butter to a glass bowl and place it in the refrigerator. Allow it to solidify, about 45 minutes.
- Once the butter has solidified, mix it with 1 1/2 cups sugar, shortening and eggs.
- Mix in flour, cream of tartar, baking soda and salt.
- Shape dough into 1 1/4-inch balls.
- Mix 1/4 cup sugar and the cinnamon and place on a plate. Roll balls in cinnamon-sugar mixture.
- Place the balls 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes, until the tops are set. Transfer the cookies from the cookie sheet to a baking rack. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: cookie recipes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 94
- Sugar: 7.3 grams
- Fat: 4.5 grams
- Carbohydrates: 12.9 grams
- Fiber: 0.3 grams
- Protein: 1 gram